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Take your holiday sweet potatoes to the next level!

In this recipe, rich and creamy sweet potato mash is topped with toasty browned butter and crunchy, sweet Cinnamon Maple Pecans. I’m pretty confident that everyone will love this dish. It was a big hit here at my house for Thanksgiving and I also shared some with my daughter’s school. I even got this compliment from a teenage girl: “Those were the best sweet potatoes I’ve ever had.” So if this dish can win the heart of a teenager you know it’s a keeper!

Sweet potatoes are already a glorious food. They are full of healthy beta-carotene, vitamin A, vitamin B6, and vitamin C. They are a great choice if you are looking for a healthy treat because they really don’t need any additional sugar added. I’ve never cared for overly sweet sweet potatoes anyway. I’ll save my splurge for cake, cookies, or pie!

Instructions

This recipe serves 8 to 12.

Make a Batch of Cinnamon Maple Roasted Pecans.

Just don’t pop too many into your mouth before they get to the casserole!

Cook the Sweet Potatoes.

Preheat oven to 350°F. Peel and cube the sweet potatoes. Spread them on a baking sheet and roast them until tender, about 40 minutes.

When the sweet potatoes are done remove them from the oven and add them to a big bowl. Add 1/2 cup of the butter and all of the heavy cream. Mash them until smooth. I used my handheld blender to make them nice and smooth. If you don’t already own one you definitely should. They make all kinds of projects really easy and fun!

Add salt to the sweet potatoes starting with 1 teaspoon at a time until you reach your desired taste. I used about 3 teaspoons.

Spread the sweet potatoes into a baking dish and either refrigerate them for the future or set them aside.

Brown the Butter.

In a small sauce pan melt the other 1/2 cup butter over medium heat. Let the butter come to a boil and start to brown. Stir the butter occasionally. When the color is deep brown and smells toasted remove the butter from the heat.

Finish the Casserole.

Preheat the oven to 350°F. Top the sweet potatoes with the Cinnamon Maple Roasted Pecans and the browned butter. Bake the dish for at least 30 minutes or until it is hot and bubbling around the edges.

Serve with your nourishing holiday meal!

Creamy Sweet Potato Casserole With Browned Butter and Roasted Pecans

Yield: 12 servings

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

The perfect side dish for a really special traditional holiday meal.

Ingredients

3 pounds garnet yams
1 cup butter, divided
1 cup heavy cream
1 cup cinnamon maple roasted pecans
Salt to taste

Instructions

Make a batch of cinnamon maple roasted pecans. (Link above.)

Cook the Sweet Potatoes

Preheat oven to 350°F. Peel and cube the sweet potatoes. Spread them on a baking sheet and roast them until tender, about 40 minutes.
When the sweet potatoes are done remove them from the oven and add them to a big bowl. Add 1/2 cup of the butter and the heavy cream. Mash them until smooth. I used my handheld blender to make them nice and smooth. If you don't already own one you definitely should. They make all kinds of projects really easy and fun!
Add salt to the sweet potatoes, starting with 1 teaspoon at a time until you reach your desired taste. I used about 3 teaspoons.
Spread the sweet potatoes into a baking dish and either refrigerate them for the future or set them aside.

Brown the Butter

In a small sauce pan melt the other 1/2 cup butter over medium heat. Let the butter come to a boil and start to brown. Stir the butter occasionally. When the color is deep brown and smells toasted, remove the butter from the heat.

Finish the Casserole

Preheat the oven to 350°F. Top the sweet potatoes with the cinnamon maple roasted pecans and the browned butter. Bake the dish for at least 30 minutes or until it is hot and bubbling around the edges.
Serve the sweet potatoes with your nourishing holiday meal!